Stewed Breast of Veal
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a quart of water
- a spoonful of cream
- a pint of oysters
- a gill of pickled mushrooms
- eight large oysters
Method
- Take a nice breast of veal, cut off the thin end, and boil it down for your sauce, with a faggot of sweet herbs, an onion stuck with three cloves, two blades of mace, some whole pepper and salt;
- put to it a quart of water, and let it stew gently till half is wasted, then raise the skin off your breast of veal, and make a forcemeat of the sweetbread first parboiled, a few crumbs of bread, a little beef suet, and some parsley shred very fine;
- season it with pepper, salt, and nutmeg;
- moisten it with a spoonful of cream, and an egg;
- mix all well together, and force your veal;
- skewer it down close, dredge it over with flour, tie it up in a clean cloth, and let it boil an hour and a half.
- If your gravy is done, strain it off, and take off the fat very clean;
- blanch and beard half a pint of oysters, a gill of pickled mushrooms, a little lemon-peel shred very fine: put this to your gravy, and thicken it with a piece of butter rolled in flour;
- fry six or eight large oysters, dipped in batter for garnish.
- When your veal is enough, dish it up, and pour your sauce over.
- Garnish your dish with lemon, oysters, and barberries.